Habichuelas Guisadas (Canned) (Stewed Red Kidney Beans)
(Submitted by Myrna Troiano)
Ingredients:
• 4 fish1 tablespoon olive oil • 2 tablespoons sofrito (homemade or store-bought) • 1/3 cup chopped onion • 1 teaspoon adobo seasoning • 1 teaspoon dried oregano • 1 bay leaf • Sazon to taste (start with ½ tsp and adjust) • Salt and pepper, to taste • 2 tablespoons Goya tomato sauce • 1/4 cup chopped fresh cilantro • 1 ½ to 2 cups of chicken broth or water • 2 small potatoes, peeled and diced • 1 (15 oz) can of Goya Red Kidney Beans, drained and rinsed
How To Make:
1. In a medium saucepan, heat olive oil over medium-high heat. 2. Add sofrito and chopped onions. Sauté for about 1 minute until fragrant. 3. Stir in adobo, oregano, bay leaf, Sazon, salt, and pepper. Let the spices cook for a few seconds. 4. Mix in tomato sauce, cilantro, potatoes, and the drained kidney beans, and 1 ½ to 2 cups of chicken broth or water. Stir well to combine. 5. Bring everything to a gentle boil, then reduce the heat to medium. Let it simmer uncovered until the potatoes are fork-tender about 20–25 minutes. Add a splash of water or broth if it thickens too much. Cooking Tips: I like using Badia Sazón Tropical because it has no MSG, and it still packs a great flavor punch with spices like culantro, achiote with coriander and annatto. If you're short on time, store-bought sofrito works just fine. Goya and Loisa both make solid options. Add a splash of vegetable broth or water as it simmers if you want a saucier bean stew. Serve with white rice, yellow rice, or even over mofongo for a full meal.
Behind the Recipe:
What I love most about making beans is how comforting and satisfying they are all on their own. As a vegetarian, I often enjoy them just by themselves — they’re hearty, full of flavor, and always hit the spot. No matter how many Spanish restaurants my husband and I visit, he always says I make the best beans. That means a lot to me, especially because I learned from the best — my mother. Her beans were legendary in our home, and she taught me everything I know. Now, this dish feels like a little piece of home for us — simple, familiar, and made with love. There’s something so special about a pot of beans simmering on the stove; it has a way of bringing everyone together.
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